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Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit

Author

Listed:
  • Veeranjaneya Reddy Lebaka

    (Department of Microbiology, Yogi Vemana University, Kadapa 516003, India
    Equally contributed to this work.)

  • Young-Jung Wee

    (Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea
    Equally contributed to this work.)

  • Weibing Ye

    (Exercise and Metabolism Research Center, College of Physical Education and Health Sciences, Zhejiang Normal University, Jinhua 321004, China)

  • Mallikarjuna Korivi

    (Exercise and Metabolism Research Center, College of Physical Education and Health Sciences, Zhejiang Normal University, Jinhua 321004, China)

Abstract

Mango ( Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.

Suggested Citation

  • Veeranjaneya Reddy Lebaka & Young-Jung Wee & Weibing Ye & Mallikarjuna Korivi, 2021. "Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit," IJERPH, MDPI, vol. 18(2), pages 1-20, January.
  • Handle: RePEc:gam:jijerp:v:18:y:2021:i:2:p:741-:d:481584
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    Citations

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    Cited by:

    1. Ejigayehu Teshome & Tilahun A. Teka & Ruchira Nandasiri & Jyoti Ranjan Rout & Difo Voukang Harouna & Tessema Astatkie & Markos Makiso Urugo, 2023. "Fruit By-Products and Their Industrial Applications for Nutritional Benefits and Health Promotion: A Comprehensive Review," Sustainability, MDPI, vol. 15(10), pages 1-27, May.
    2. Punnanee Sumpavapol & Aenna Waehayee & Paranee Suklim & Mingkwan Rachpirom & Panupong Puttarak, 2023. "Box–Behnken Design to Optimize Standardized Mangiferin-Rich Mango Peel Extract from Agro-Industrial Waste Product," Sustainability, MDPI, vol. 15(24), pages 1-18, December.
    3. Hongyu Wei & Wenyue Chen & Lixue Zhu & Xuan Chu & Hongli Liu & Yinghui Mu & Zhiyu Ma, 2022. "Improved Lightweight Mango Sorting Model Based on Visualization," Agriculture, MDPI, vol. 12(9), pages 1-13, September.

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